Asparagus Stuffed Chicken

08 Aug

Let me just start with the fact that my husband loathes asparagus, while I absolutely love asparagus.  Pinning this recipe was a bit of a daring maneuver, because I honestly didn’t know if he would eat any of it.  However, I was pleasantly surprised when, after the first bite, I heard the tell-tale “mmm” and saw the knife moving for another slice.  Score!  We have a winner.

This recipe was originally posted on the blog, Ally’s Sweet and Savory Eats, and was originally pinned to Mark Dulniak’s Board.


boneless, skinless chicken breasts
cheese of choice
salt, pepper, seasonings of choice
toothpicks (I didn’t need these)

Preheat oven to 375 degrees.

I used canned asparagus, which doesn’t have the strong bitter/tart flavor that my husband claims is the reason he hates it, and grated Parmesan cheese (mainly because I realized too late I had no other cheese in the house).

It says to cut the chicken breast in half, but I decided to cut it open so it would lie flat instead of completely in half (I didn’t like the sandwich idea).  I seasoned the chicken with Adobo all purpose seasoning, a dash of salt and pepper, garlic salt, onion flakes, and a splash of Worcestershire sauce.  I stuffed the chicken with the asparagus and then folded over the top “flap.”  Then, I seasoned the top of the chicken with the same seasoning I used on the inside minus the Worcestershire sauce.  The recipe calls for placing the chicken directly on the rack, but I had a heebee-jeebee moment when I thought of doing that, so I placed it on a cookie sheet with aluminum foil.

The recipe said 375 degrees for 40 minutes, but my chicken was done in 23 minutes.  I don’t know if it was the rack or the type of chicken breast I used, but I recommend watching the chicken closely and taking it out when the juices run clear.

When it’s done, it should look like this:

(minus all the cuts–I’m a little paranoid about cooking chicken, so mine is always sliced to bits to check for pink…sorry)

The original recipe was served over rice, but I wanted some more vegetables with our dinner so I served the remainder of the asparagus and carrots seasoned with honey.


Mike’s opinion
Taste: 4/5 stars
Presentation: 5/5 stars
Reheatability: 5/5 stars (tastes just as good, if not better, reheated at a later time)
Notes: The canned asparagus gives a nice flavor as it isn’t bitter/tart, but it has no texture and turns to mush in the oven.  Fresh asparagus might give it a bit of a crunch to offset the juiciness of the chicken for those who are looking for a dramatic flavor shift, but I like the canned personally.

Jen’s opinion
Taste: 4.5/5 stars
Presentation: 4/5 stars
Ease of preparation: 5/5 stars
Availability of ingredients: 5/5 stars
Ease of cleanup: 5/5 stars

Overall, this dish was a great success and definitely a keeper.  Thank you Ally’s Sweets and Savory Eats for a delicious dinner!

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Posted by on August 8, 2012 in Chicken


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